Table 1.
HEI-2010 components used in the latent class analysis approach with description, type of component and maximum score [29].
| Component | Clarifying Description (Type of Component) | Range | |
|---|---|---|---|
| 1 | Total vegetable | Total vegetable, not dark green, but including legumes (adequacy) | 0–5 |
| 2 | Greens/beans | Dark-green vegetables, beans, or peas (adequacy) | 0–5 |
| 3 | Total fruit | Includes all fruit and 100% fruit juice (adequacy) | 0–5 |
| 4 | Whole grains | Grain products that are 100% whole grains (adequacy) | 0–10 |
| 5 | Dairy | Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages (adequacy) | 0–10 |
| 6 | Total protein foods | Includes legumes not counted in Total veg or Greens/beans (adequacy) | 0–5 |
| 7 | Seafood and plant proteins | Includes legumes, seafood, nuts, seeds, and soy products (adequacy) | 0–5 |
| 8 | Fatty acid ratio | Ratio of poly-monounsaturated fatty acids to saturated fatty acids (adequacy) | 0–10 |
| 9 | Sodium | (moderation) | 0–10 |
| 10 | Refined grains | (moderation) | 0–10 |
| 11 | SoFAAS | Calories from solid fats, alcohol and added sugars, threshold for counting alcohol is > 13 g/1000 kcal (moderation) | 0–20 |
Note. HEI-2010 = Healthy Eating Index 2010; SoFAAS = solid fats, alcohol, and added sugars.